Behind Every Cup:
Antonio and his wife, Eby Aracely Samayoa, manage their farm carefully to produce variety specific lots like this one, made up of the visually striking Yellow Catuai variety. Expertly harvested cherries are delivered to the Fraijanes mill the day they are harvested, for a careful fermentation process. The sticky honey coffee dries slowly in the strong sun, on low altitude drying beds. This lot was dried in the sun for 13 days to create your perfect cup. In producing honeys and naturals, Antonio wants to develop his agronomic practices and provide support to other producers in the region who can’t afford costly farm inputs, so their children can attend university.
ORIGIN: LA NUEVA MONTANA, FRAIJANES, EL PALMAR, GUATEMALA
PROCESS: HONEY PROCESS
ALTITUDE: 1550 – 1800 MASL
ROAST: ESPRESSO + FILTER
IN EACH CUP: PEAR, CARAMEL, BERGAMOT
DRINKING GUIDE: POUR OVER
